Jumping salad | Local cuisine| Are you brave enough to eat it?

So I am supporting the local cuisine contest being run by Hive account@tpkidkai.

The aim of the contest is to showcase the different local food that you have. It is not limited to local cuisine from the Philippines so anyone can join! If interested you can click on this link

So for my entry I was thinking with my mixed heritage of Chinese, Ilocano and Spanish what would be the best to showcase.

Well I am always showing noodles and dimsums before and in what post talked about callos, a Spanish dish so why not something from my Ilocano side.

So that is Kilawen na Hipon or fresh shrimp jumping salad! The Japanese are not the only ones to eat things raw!

So you take freshly caught shrimps that are still alive and then pour calamansi or Philippines Lime juice as your souring and cooking agent, some chopped kamias or tree cucumber which is also very sour and add some salt and cucumber to taste. If you want it a bit spicy you can add some bird's eye chili which has a Scoville scale of about 100,000–225,000 SHU.

The citric acid of the calamansi and kamias will essential cook the shrimp and since it is still alive it will try to "jump" up and down hence the name.

So are you daring enough to try it?